Fruit recipes

The watermelon, though more bulky, and having onetenth per cent. of fat where it is reckoned the muskmelon has none, has less of the richness of the fruit sugars, less ash, protein, and heat producing or energy value and in its very lack of actual food elements is one of the simplest, most wholesome of nature’s purifiers. (See tables appended for figures regarding food value of melons.) TO SERVE CANTELOUPES SIMPLY Canteloupes should be placed on ice and thoroughly chilled, then cut in half and the seeds removed, being careful not to scrape out the delicate pulp nearest the seeds as this is the most spicy portion of the fruit. Place the halves on plates of cracked ice, reversing the usual order of serving ice in the hollow of the melon, as by this latter method the flavour is drawn out instead of preserved within the pulp. TO SERVE WATERMELON SIMPLY (Three Ways) 1. Have the melon thoroughly iced, then slice across about an inch thick, remove the rind and cut the solid red pulp into cubes, diamonds, hearts, or other shapes as desired. Place in salad bowl or individual dishes, dust with fine sugar, and serve at once. 2. Cut in inch slices across ; remove rind and serve the heart (each large slice) of the red pulp in round or oval form; sprinkle with sugar. If cut into small rounds or ovals (inch length) sprinkle with maraschino and serve as cherries or plums. 3. If the melon is preferably to be placed upon the table whole it should be held lengthwise toward one; the knife inserted near the top and cut diagonally downward (instead of straight downward) toward the other end, leaving four or five inches asa base. Three inches to the left of the point where the knife was first inserted cut again, this time diagonally toward the far end of the first line of cut, thus making a pointed tongue. Continue to cut up and down in this manner until the melon is completely cut around, when two equal sets of points will result, and these jagged halves of the melon can easily be pulled apart. (The melon may be plugged or halved twelve hours before serving, filled with wine and let ‘“‘ripen’’.) NUTMEG BASKETS Tie a string around the melons that the halves may be plainly marked to the eye, then from one end cut a strip (both ways) an inch wide and reaching to the string. Remove the side sections and from the baskets thus formed take seeds and ‘‘threads.”” Also cut the sweet pulp carefully so that it will be in dainty bits. Set the baskets and pulp, separately, on ice, and when ready to serve them fill the hollows with the pulp, and sprinkle with sugar, salt, or lemon juice as desired. Or, first treat with wine, as above, or use the Turkish flavouring on the cut cubes: two tablespoons of brandy, one of ginger, and pinch of salt and pepper. MELON ROLL Whip stiff one pint double cream. See that it is quite dry before adding a half pint of melon pulp (mashed) and one-half cup of sugar. Freeze, and when stiff line a long, rounding mould with it. Fill in the centre with chopped melon flavoured with a little spice, wine, lemon, or other fruit flavouring. Place cover on securely, sealing with wax or butter, and pack it in salt and ice for several hours. When ready to serve it remove the frozen roll with a hot knife; slice across in inch slices and serve the circlets thus made. 1 MELON ICE RINGS The small round melons (previously placed on ice) must be cut across in circles, the seeds catefully removed and the hollows filled with whipped cream or fruit ice just before serving. MELON SURPRISE